Fish recipes

Tsipora paketo

15 minutes

Spaghetti Bolognese

30–40 minutes

Spicy Thai salad

Fish recipes

Citrusy seafood salad

20 minutes

Fish recipes

Japanese-style seafood salad

10 minutes

Asian smoked chicken slaw

Gnocchi recipes

Slow-cooked beef ragu with gnocchi

1 1/2 hours

Gammon recipes

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

1 1/2 hours

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Pork belly with maple-roasted guavas

1½ hours

Eisbein pot au feu

20 minutes

Snoek and trout chowder with corn scones

30 minutes

Snoek and trout chowder with corn scones

By Andy Fenner

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 rainbow trout
750 g smoked snoek
1 small bunch of leeks
a knob of butter
a handful of chopped carrots
a handful of chopped carrots carrots
1 clove of garlic, finely sliced
2 large potatoes, peeled and cubed
500 ml vegetable stock
2 sprigs of thyme
1/2 cup cream

For the corn scones

2 mealies
classic scone dough (see below)

Method

Cook the fillet of trout until done, but still pink in the middle (you can pan-fry or steam).

Flake the flesh into a bowl and set aside.

Flake a piece of Woolworths smoked snoek into a bowl with the trout and set aside.

Gently fry off the chopped leeks in a knob of butter and add a handful of finely chopped carrots and celery.

Cook over a medium heat for a few minutes and add a clove of garlic, finely sliced.

Cook like this until all the vegetables are softened but not coloured.

Add the potatoes and a large glass of vegetable stock and a sprig or two of thyme.

Bring to the boil, season well, reduce heat and simmer untl the potatoes have softened and the stock has reduced by about half.

Towards the end of cooking, add the fish and the cream.

Stir through so that you're left with a smooth, velvety consistency.

To make the corn scones:

Cook two mielies in boiling, salted water. When done, slice then off the cob and mix into a classic scone dough (omit the sugar from this recipe).

Make up golf-ball sized scones and bake until golden brown. Serve warm, alongside the chowder.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Tsipora paketo

Spaghetti Bolognese

Spicy Thai salad

Citrusy seafood salad

Japanese-style seafood salad

Asian smoked chicken slaw

Slow-cooked beef ragu with gnocchi

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

Ostrich neck in rich red wine sauce

Pork belly with maple-roasted guavas

Eisbein pot au feu

Snoek and trout chowder with corn scones

Snoek and trout chowder with corn scones

Ingredients

Method